Chef John Folse: Spicy corn relish

Chef John Folse: Spicy Corn Relish
Updated: Jun. 13, 2018 at 11:24 AM CDT
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(WVUE) - It's almost summertime and outdoor cookouts are all abound! This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.

Prep Time: 30 Minutes

Yields: 4 Cups


1½ cups fresh or canned corn kernels, drained

1 medium onion, peeled and cut into chunks

2 hot peppers, stemmed, halved lengthwise and seeded

6 cloves garlic, peeled

½ cup tightly packed cilantro leaves

1 tbsp tightly packed fresh oregano leaves

1 large red bell pepper, cored, seeded and (½-inch) diced

¼ cup thinly sliced green onion

½ cup diced tomatoes

3 stalks celery, peeled and chopped

1 tbsp kosher salt

1 tbsp sugar

1½ tsps ground cumin

¾ cup white vinegar

½ cup dark Mexican beer


In bowl of a food processor, combine onion, hot peppers, garlic, cilantro and oregano then pulse a few times until mixture is coarsely chopped. Transfer to a 12-inch skillet over medium-high heat. Add remaining ingredients and bring to a boil. Reduce to simmer and cook, stirring constantly, 10 minutes or until liquid is mostly evaporated. Serve immediately with chips or with barbecued poultry, pork or beef. You may also wish to store in sterilized glass jars in refrigerator for up to 2 weeks.